Cheesy Rice Crackers
I do love a good crunchy cracker...I’d go so far as to say I crave a good crunch. There is probably some deep seated childhood reason for this, but whatevs...show me the crunch and we are GOOD.
So add cheesiness in (you’d have to know I love too much cheese in everything including bad one liners right??) and I am all yours baby. These are gluten free as well! I know...you’re welcome...how can I be so amazing with just one little recipe????
Anyhoo, get crackering. You’ll love them and the recipe makes a ton...enough to last through any school holiday snack session!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 130 Grams red rice, raw
- 150 Grams sunflower seeds
- 80 Grams parmesan cheese, cubed
- 100 Grams red rice, steamed and cold
- Pinches Pink Salt Flakes plus some more BUY
- 2 Teaspoons smoked paprika
- 70 Grams Extra Virgin Olive Oil (EVOO) BUY
- 30 Grams water
Preheat oven to 180°C. Line 2–3 baking trays with paper and set aside.
Place raw rice, sunflower seeds and parmesan into Thermomix bowl and mill 1 min/speed 9.
Add remaining ingredients and blend with the aid of your spatula 20 sec/speed 7 until well incorporated.
Divide mixture between trays, and using another piece of baking paper, press the mixture down and spread it until thin, the thinner the better, (you can’t be too rich or too thin, you know that!)
Score using a pizza roller and sprinkle with additional salt.
Bake 20 minutes and remove from the oven. Break into crackers along scored marks and return to the switched off oven until cooled completely. If they are not crisp enough, rebake a further 10 minutes.
Store in an airtight container in the fridge.
If you cannot source red rice, brown rice works equally well.
This is just one of our Insider recipes. Join us today and start cooking!